Worlds of Flavor®


Media Coverage of the Worlds of Flavor Conference

"How to Cook with Peels and Reduce Kitchen Waste," by Jahnabee Borah, LiveMint, November 23, 2019

"Eyeing the Future," by Gerry Ludwig, Flavor & The Menu, June 26, 2018

"What's Old Is New Again," by Nancy Kruse, Restaurant Hospitality, June 2018

"Culinary ‘Legends’ Reflect on Changing Food Scene" by Nancy Kruse, Nation's Restaurant News, May 9, 2018

"CIA A Worlds of Flavor Conference Goes to the Roots of Dining" by Sasha Paulsen, Napa Valley Register, May 7, 2018

"Worlds of Flavor Continues to Shape American Dining" by Ozgur Tore, FTN News, April 26, 2018

"Fuchsia Dunlop on inventive chef Yu Bo, and a possible Los Angeles restaurant" by Margy Rochlin, Los Angeles Times, April 24, 2018

"The Best Restaurant You've Never Heard Of Turns Up On 'Chopped'" by Jeanne O'Brien Coffey, Forbes, April 24, 2018

"Food Halls Help Chefs and Farmers Break Into the Business" by Chandra Ram, Plate, December 6, 2017

"The Next Wave of Casual Cuisine," by Gerry Ludwig, Flavor & The Menu, July 1, 2017

"The Worlds of Fast Casual at the CIA," by Deborah Grossman, Santé, May 16, 2017

"Worlds of Flavor Attendees Explore Casual Dining 2.0," by Nancy Kruse, Nation's Restaurant News, May 3, 2017

"CIA's Worlds of Flavor Conference Takes Casual Dining Seriously," by Anne Ward Ernst, Napa Valley Register, May 2, 2017

"Incubating Innovation," by Deborah Grossman, National Culinary Review, October 2016

"Seeing Innovation Through the Smoke," by Karen Weisberg, Food Business News, August 18, 2016

"From South Carolina to South America," by Gerry Ludwig, Flavor & the Menu, July 2016

Worlds of Flavor Brings Back Cool Molecular Cuisine,” by Rachel Zemser, The Intrepid Culinologist, May 25, 2016

"Worlds of Flavor Brings Together 700 Culinary Professionals and Foodservice Executives", May 6, 2016

"The Real Mothers of Invention" Nation’s Restaurant News, by Nancy Kruse, May 3, 2016

"The Real Mothers of Invention" LinkedIn Blog, by Nancy Kruse, May 2, 2016

"Shari Bayer Interviews Worlds of Flavor Presenter Marie Elena Martinez (36:40 mark)" Heritage Radio “All in the Industry”, by Shari Bayer, April 27, 2016

"Worlds of Flavor Brings Together 700 Culinary Professionals and Foodservice Executives" FSR Magazine, April 27, 2016

"Q&A: How Fine Dining is Interpreted for Fast Casual" Restaurant Business, by Patricia Cobe, April 27, 2016

"Recipe Report: Dishes from the CIA's Worlds of Flavor" FoodService Director, by Patricia Cobe, April 27, 2016

"Handheld Foods Could Help Bring Latin Cuisine into the Mainstream" SmartBrief Blog, by Tricia Contreras, April 26, 2016

"7 Business-Boosting Culinary Takeaways from the CIA’s Worlds of Flavor" Restaurant Business, by Patricia Cobe, April 25, 2016

"CIA Worlds of Flavor 2016", by Jenna Zimmerman, April 20, 2016

"Worlds of Flavor Brings it All Home" FSR Magazine, by Amelia Levin, April 2016

"Chefs on Fire!" QSR, by Sam Oches, March 2016

"Worlds of Flavor is the smartest food conference out there."

—James Oseland, Editor in Chief, Saveur

“Culinary conferences have become commonplace, but all too often they're predictable, make-do-with-what-we-have affairs that offer little illumination or inspiration. The CIA's pioneering Worlds of Flavor conferences are a different thing altogether: professional, comprehensive, and above all illuminating and inspiring. The 2006 Worlds of Flavor Spain conference remains the single best culinary event I've ever attended; all the right people were there, traditional and contemporary, from every corner of Spain, and I'm convinced that the explosion of interest in Spanish cooking that started rocking America shortly after the event was ignited at that lively and delicious convocation.”

—Colman Andrews, Editorial Director,

“Each November at this exclusive food conference, the CIA campus fills with literal taste makers: internationally renowned chefs cook bite-size dishes while American restaurateurs take notes on the latest trends and corporate food consultants seek the next flavor to capture the public’s imagination.”

The New York Times, November 12, 2011

“Inspirational. 11 on a 10-point scale. Fabulous beyond belief. This extravaganza has become a hot ticket as word of its previous in-depth explorations has spread. Worlds of Flavor is a massive undertaking, the biggest and most intense of all CIA conferences. The buzz is terrific and the learning curve steep and exciting.”

Food Arts

“Worlds of Flavor is a terrific venue for networking with luminaries in the food world as they drill deeply into a culinary topic that will be of interest to trend watchers and culinary professionals of all stripes.”

—Bret Thorn, Senior Food Editor, Nation's Restaurant News

"The Worlds of Flavor conferences are truly the most epic and inspirational food experiences. Yes, they're educational, but for anyone who cares deeply about food and what it means to this world—they're emotional. I will always remember the first conference I attended, which was on Latin America. Rick Bayless called to the podium a man who had been flown up from the Yucatan to bury and roast a pig on the grounds of the CIA in order to make a traditional cochinita pibil. He had never been outside of his village, from what I understand, and when he walked up in front of all those people to accept our applause, he started to weep. And so did I, and I think everyone there."

—Sara Deseran, Food Editor, San Francisco Magazine

“Each of these annual events I've attended has been illuminating. But this one was especially so. Everyone I talked with said the same thing: The Arc of Flavor was the prefect combination of delicious and instructive with a strong intellectual through line connecting all of the sessions and demonstrations. Bravo to the CIA!”

—Corie Brown, General Manager,

"As always, the food extravaganza known as Worlds of Flavor was a first-rate phenom! Food, content and presenters were world class; [Worlds of Flavor] truly is the industry's best conference. Nothing else is even in the same zip code."

 —Patricia Dailey, CEO, Dailey Endeavors; former editor-in-chief, Restaurants & Institutions

For media inquiries, please contact:

Amanda Secor
Senior Manager - Marketing, Communications, and Media Relations